---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Pumpkin scones
  Categories: Breads, Australian
       Yield: 4 servings
  
       1 T  Butter
     1/2 c  Sugar
       1    Egg
       2 c  Flour, self-raising
       1 c  Pumpkin, cooked
            -(cold), mashed
     1/8 t  Salt
  
   Grease a scone tray or baking tray.  Cream together the butter and sugar
   until light and fluffy. Add egg and beat well.
   
   Add pumpkin, flour and salt and fold in by hand.  Knead lightly and cut
   into 1-inch squares. Place close together on the scone tray and bake at 425
   degrees F. until well risen and golden on top (about 15 minutes).  Serve
   hot, with butter.
   
   NOTES:
   
   *  Pumpkin scones -- Scones (pronounced with a short `o', rhymes with
   `Fonz') are a popular accompaniment to afternoon tea. They are often served
   with jam and whipped cream. In this variation the scones are flavoured with
   pumpkin. It is not a typical scone recipe.
   
   Pumpkin scones can be eaten in place of bread with a meal.  This recipe was
   made famous by the wife of the Premier of Queensland.  Yield:  Serves 4-6.
   
   *  To an Australian, a pumpkin is a large round, squat, green or blue-green
   vegetable that is orange on the inside.  There are many varieties, all of
   species Cucurbita maxima.  In North America a good substitute is acorn
   squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum)
   would be a fair substitute.
   
   : Difficulty:  easy.
   : Time:  15 minutes preparation, 15 minutes baking.
   : Precision:  approximate measurement OK.
   
   : bob@basser.oz (Bob Kummerfeld)
   : Dept of Computer Science,
   : University of Sydney, Australia.
   
   : Copyright (C) 1986 USENET Community Trust
  
 -----

Plain Text Version of This Recipe for Printing or Saving